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• W64414032 abstract "Soy protein isolates (SPI) were incorporated in chocolate and chocolatebeverage powders with the objectives of (i) increasing the protein content of theproducts, (ii) studying their effects on physical, chemical and sensory properties,and (iii) detennining the chocolate stability during storage. Protein contents ofchocolates with 5%, 10%, 15% and 20% SPI increased by 2.40%, 4.87%, 7.37% and9.14% (wb), respectively, when compared to the control. From the amino acidprofile, SPI-chocolates had low methionine content (25.12 mglg protein) but stillclosed to the control (27.55mglg protein), while high lysine content (60.01 mg/gprotein) when 10% was added. The contents of other types of amino acid werealmost similar to those of control. Sensory evaluation results showed that chocolates with 5% SPI was the most acceptable, while 10% and 1 5% SPI were moderatelyacceptable. However 20% SPI was unacceptabJe because of its powdery flavour andwhite crystal (bloom) formation. SPI has the capability of preventing the bloomformation in chocolate, especially 7.5% SPI. The Totox Value (TV) of all chocolateswas found to be highest at week 3, while the lowest level was at week 10 when 10%SPI was used. During storage, all chocolates slightly increased in hardness and darkerin colour. Response Surface Methodology (RSM) was then applied in experimentaldesign in order to study the physical effects of alkalized cocoa powder (ACP) and soylecithin (SL) on chocolate beverage powders (CBPs). As a result, the best physicaleffect of SL on CBPs was around 2-4%, while for ACP, it was found to be at 20%.SPI-Chocolate beverage powders (SCBPs) were produced from a mixture of theoptimum levels of ACP (20%) and maximum level of SL (4%). Control andSCBPs with 10-60% SPI had a lower sedimentation (0.46% and 0.58-0.88%,respectively) than SPI and SCBPs singly (14.17% and 2.08%, respectively). SPIcompleted the wettability test faster than CBPs (62.23 sec and 303.90 sec,respectively). This showed that addition of more SPI can accelerate thewettability of SCBPs. CBPs had higher solubility (67.13%) than SPI (34.13%),thus the incorporation of SPI had reduced the solubility of SCBPs. The overallacceptability of the control and, 10% and 20% SPI were highly accepted, while30% and 40% SPI were moderately accepted, but 50% and 60% SPI were rejecteddue to the creamy texture, high viscosity, and high soy flavour. SCBPs wereaccepted at 10-40% SPI levels and contained 20.70-40.85% (db) of protein. With the addition of up to 30% SPI, the methionine content decreased (20.24 mg/g protein) but it was still closed to the control (24.46 mg/g protein). Lysine contentincreased up to 30.20 mg/g protein as compared to the control (12.76 mg/g protein)." @default.
• W64414032 created "2016-06-24" @default.
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• W64414032 date "1997-01-01" @default.
• W64414032 modified "2023-09-24" @default.
• W64414032 title "Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders" @default.
• W64414032 hasPublicationYear "1997" @default.
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